||Preheat oven to 425° F. Remove giblets from chicken. Combine melted butter with cinnamon, cardamom, salt and pepper. Rub chicken with about 1 tablespoon of seasoned butter.
||Combine remaining butter with honey and set aside.
||Place 1/2 onion in body cavity of chicken. Slice remaining onion and reserve. Place chicken in a shallow roasting pan; roast for 30 minutes. Reduce oven to 375° F. Arrange reserved sliced onion and dried fruit around chicken and drizzle honey butter over all.
||Continue to roast an additional 30 to 45 minutes, until chicken is well glazed and fruit and onion slices are tender, but still hold their shape.
||When done, meat thermometer inserted in thickest part of thigh should register 180° F. Remove from oven and serve chicken with fruit and pan juices.